Green Chile Cashew Queso Recipe (Nut-Free Option)
This green chile cashew queso recipe is the dairy-free queso you've been missing. It has some key spices and ingredients to mimic traditional queso flavors. And thanks to the cashews, you're left with the creamiest dip.
- 1 cup raw cashews
- ¼ cup + 2 tablespoons water, plus more as needed
- 2 tablespoons nutritional yeast
- 1 teaspoon kosher salt, to taste or half the amount to start if not using diamond crystal kosher salt
- ½ teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1½ tablespoons lemon juice
- 2 cans mild diced green chiles + their juice each can should be 4 oz
Cover the cashews with boiling water and let them soak for 20 minutes to soften.
Drain and rinse the cashews well before adding to a blender with fresh water, nutritional yeast, salt, smoked paprika, tomato paste, lemon juice and the chile juice from both cans (set the diced green chiles aside for now).
Blend on high until smooth, about 1 minute. Add more water as needed, taste, and adjust the salt. Once completely smooth, pour into a serving bowl and stir in the diced green chiles.
Serve immediately or keep in an airtight container in the refrigerator until ready to use.
- you may need to soak your cashews longer if your blender isn't very powerful.
- No cashews? ➝ you can use blanched almonds or raw macadamia nuts for a neutral-flavored base
- Prefer spicy queso? ➝ use hot green chiles instead
- No diced green chiles? ➝ sub jarred jalapeño slices, sautéed bell peppers, fire roasted tomatoes, etc.
- Nut-free? ➝ use sunflower seeds, just make sure to soak them in boiling water for 30 minutes and then drain and rinse them really well before blending. You'll also want to add a tiny pinch of sugar when blending since they taste slightly more bitter than cashews